I know that you are deep into Thanksgiving menu planning. As a matter of fact, your shopping lists are likely made and if you are ahead of the game, your table may even be set. With turkeys to baste, cranberries to boil and vegetables to roast, the last thing that you are thinking about is leftovers, let alone how to repurpose them. But I guarantee that come Saturday–after the Big Meal and Friday’s Thanksgiving Dinner Round Two–you will remember this post and be grateful for a simple pot pie that makes good use of your turkey, pearl onions, and any other cooked vegetables that are languishing in the fridge.
Before I get to the recipe for Leftover Turkey Pot Pie, I’d like to remind you of some past recipes that would be delicious additions to your Thanksgiving table. As either a twist on an old favorite or something entirely new, give one of these a try.
Rutabaga Casserole: Because nothing gets the conversation started better than, “Rutabaga? Whotabaga?”
Roasted Brussels Sprouts with Apples and Red Onion: There’s a reason why this dish has been on my Thanksgiving table for over a decade.
Roasted Sweet Potatoes with Fresh Figs: This is the only recipe that I am certain to be making come Thursday (and yes, you read that right, my menu is still not planned).
Even the recent, Sunchoke and Cauliflower Salad: Because if you’ve had this dish you are craving it yet again. It’s that good.
Don’t forget, the Topsy Turkey to wet your whistle. The perfect start to the marathon meal.
But now, back to leftovers! Please use this recipe loosely. Meaning, it calls for frozen pearl onions, peas and carrots which work great but if you have some leftover Brussels sprouts or cubed butternut squash, by all means throw them in. Swiss chard…yum. The more the merrier, which goes both for this pot pie and the Thanksgiving table.
Happy Thanksgiving to you. May you eat, drink and be merry. Uh oh, have I jumped the gun again?
- Cooked turkey, cut into 1/2-inch cubes (3-4 cups)
- 3 tablespoons extra-virgin olive oil
- 1 cup frozen pearl onions
- 1 cup frozen peas and diced carrots
- 1/2 tsp sweet paprika
- 1/2 tsp dried sage
- 1/4 tsp dried oregano
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken stock
- 1 cup heavy cream
- 1 store bought pie crust, unbaked and thawed if frozen
- Special equipment: 10-inch cast-iron pan
- Preheat the oven to 400 degrees F.
- Ideally, in a 10-inch cast iron pan, heat oil over medium high heat. If not using a cast iron pan, use a regular sauté pan and have a deep pie dish ready for the oven.
- Add the onions and peas and carrots (plus any other leftover vegetables*) and sprinkle with paprika, sage, oregano, salt and pepper.
- Stir and cook until the onions become tender, 3 to 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute longer.
- Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices.
- Add the chicken stock and raise to a simmer, stirring until thickened.
- Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.
- Add the turkey to the pan.
- If using a cast iron pan, unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan.
- If not using a cast iron pan, pour vegetable mixture into a deep pie dish and place the pie crust over the top of the filling.
- Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20-30 minutes.
- Let cool for a couple of minutes before scooping and serving.
- *You can add about 1 cup of pretty much any other vegetables you have on hand--uncooked or cooked.